Sous Vide Soy-Cured Sea Scallops
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 4
8 large sea scallops, side muscle removed
1/4 cup maple syrup
1/4 cup soy sauce
1 tablespoon Sriracha sauce
Steamed white rice, for serving
Chopped fresh chives, for serving
Directions
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Step 1
In a small bowl, whisk together the maple syrup, soy sauce, and sriracha. Transfer to a large zipper lock bag with the scallops. Seal using the water immersion technique and transfer to the refrigerate. Chill for at least 4 hours, or up to overnight.
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Step 2
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
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Step 3
Place the bag in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and reserve the cooking liquid.
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Step 1
Serve the scallops over rice, drizzled with the reserved cooking liquid and garnished with chives